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Yangzhou Fried Rice

This is one of the most famous dishes from Yangzhou in eastern China – one of the ancient centres of Chinese gastronomy. If you don’t have all the ingredients, don’t worry: the important thing is just to have a tempting selection of colours and tastes amid the rice.

Method

Heat 2 tbsp oil in a wok over a high heat. Add the raw pork and prawns and stir-fry briefly, until the pork is pale in colour. Add the ham, chicken, peas and bamboo shoots and continue to stir-fry for 1–2 minutes, until everything is sizzling and cooked through. Add the rice wine, pour in the stock and bring to the boil. Season with salt to taste, then transfer to a bowl.

Rinse and dry the wok. Return it to the heat with the remaining oil. When the oil is hot, season the egg and swirl it around the base of the wok. When the egg is half-cooked, add all the rice and stir-fry, using a ladle or wok scoop to break up any lumps of rice.

When the rice is very hot and smells delicious, add the cooked reserved ingredients and their sauce. Mix well, add the sliced salad onion and stir briskly for about another 30 seconds, seasoning to taste. Serve immediately,